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The Fresh Loaf

Information for amateur artisan bakers and bread enthusiasts

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  • Tin vs dutch oven - temperature and time
    Tin vs dutch oven - temperature and timeSubmitted by russell on December 14, 2018 - 4:37pm.I tend to work with 2-loaf batches.
    9 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Naturally Leavened Spent Grain
    Naturally Leavened Spent Grain Submitted by Rustic Rye on December 14, 2018 - 2:55pm.Hello Fresh Loaf Community,This is my first post on the site after reading recipes and browsing for the past several months.
    10 hours ago  ·  Share it:   facebook · twitter · e-mail
  • looking for a starting place due to lower ambient temps
    looking for a starting place due to lower ambient tempsSubmitted by chleba on December 14, 2018 - 9:34am.Hi:I had great bakes with my starter through the summer and fall, when my ambient temps ranged 75-85F.  The most consistent success came from "l...
    16 hours ago  ·  Share it:   facebook · twitter · e-mail
  • My First Sourdough Recipe!
    My First Sourdough Recipe!Submitted by UserAccessDenied on December 14, 2018 - 7:06am.I just joined today, so first let me say hello!I'm 27 years old, live in Maryland on the Eastern Shore about 10 miles from the ocean and I've always been intrigued...
    18 hours ago  ·  Share it:   facebook · twitter · e-mail
  • 65% sourdough sticky as glue
    65% sourdough sticky as glueSubmitted by kapoosht on December 14, 2018 - 6:30am.Hello all,I've been lurking about on this site and been reading lots of different posts that have helped me to finally cultivate my own starter (which strangely enough, t...
    19 hours ago  ·  Share it:   facebook · twitter · e-mail
  • Swedish Vort Limpa Help!
    Swedish Vort Limpa Help!Submitted by jthor on December 13, 2018 - 1:35pm.Hi there, I was hoping I might find some help diagnosing my loaf of Swedish Vort Limpa.
    1 day ago  ·  Share it:   facebook · twitter · e-mail
  • Amount of sourdough starter kept
    Amount of sourdough starter kept Submitted by davey1025 on December 13, 2018 - 6:19am.I am sure my question will show I truly don't understand sourdough starter as I should but it is the reason for my question. How much starter does someone actually...
    2 days ago  ·  Share it:   facebook · twitter · e-mail
  • How to substitute butter?
    How to substitute butter?Submitted by BakerNewbie on December 13, 2018 - 3:50am.I'm working on a bread recipe that calls for butter.
    2 days ago  ·  Share it:   facebook · twitter · e-mail
  • Croissant
    CroissantSubmitted by pul on December 12, 2018 - 9:51pm.In almost two years I tried to make croissants four times.
    2 days ago  ·  Share it:   facebook · twitter · e-mail
  • Baking with nuts: fresh or roasted
    Baking with nuts: fresh or roastedSubmitted by lenb on December 12, 2018 - 6:18pm.I'm looking at 'South Tyrolean Christmas Zelten' from Ginsburg's The Rye Baker. It has a soaker with nuts and pine nuts.Should the nuts be roasted before soaking? Any...
    2 days ago  ·  Share it:   facebook · twitter · e-mail